So here’s what we’ve got. Fresh cranberries, of course. Pure maple syrup and a bit of dark brown sugar for both sweetness and rich depth of flavor.

And then we come to the “spiced” part of the equation. Cinnamon sticks, of course – cinnamon is so good in cranberry sauce. Cardamom, which gives this Spiced Maple Cranberry Sauce a festive, elevated vibe. Nutmeg, because fall. And ginger and cloves, because they fall perfectly into this equation. 

Homemade cranberry sauce benefits from citrus, and usually I’m an orange girl. But in this case, I thought lemon zest might lend a clearer, brighter vibe – plus, lemon and cardamom together are total BFFs. And let me tell you – SUCH A GOOD COMBO. For real. 

This Spiced Maple Cranberry Sauce is so easy to make and really elevates your homemade cranberry sauce game. Best of all, you can make it now and refrigerate until the big day. Or double the batch and freeze half for Christmas! Done and done.

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Maple Spiced Cranberry Sauce

Homemade cranberry sauce cranked up a notch, with pure maple syrup and brown sugar, lemon zest, and a litany of warming, elevating spices.

Author Kare

Ingredients

• 12 ounces about 3 cups fresh cranberries, picked over, shriveled cranberries discarded
• 1/2 cup water
• 1/3 cup pure maple syrup + more to taste
• 2 tablespoons dark brown sugar
• Zest from 1 medium lemon save a little zest for the garnish if desired
• 1 3-inch cinnamon stick
• 4 green cardamom pods
• 1/4 teaspoon freshly ground nutmeg
• 1/8 teaspoon ground ginger
• Pinch ground cloves

Instructions

• Set a medium saucepan over medium heat. Add water, 1/3 cup pure maple syrup, and remaining ingredients. Stir to combine. Bring to a low bowl and cook, stirring occasionally, until most of the berries have burst and a sauce has formed, about 12 minutes. Taste and add additional pure maple syrup if desired (some cranberries are tarter than others, so you may need more than the recipe calls for). Remove from heat.
• Remove cinnamon sticks and cardamom pods. The pods should be easy to spot because they swell and lighten up when cooking.
• Store in an airtight container in the refrigerator until ready to serve, for up to 10 days. Or place in the freezer for up to 3 months.

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We have perfectly spiced dough, cut super-easily into tree shapes with a knife. After they’re baked and cooled, they finish up in a snap with quick lines of simple lemony icing and a sprinkle of coarse sugar for sparkle.

Before these cookies came along, my Christmas cookie repertoire was a little heavy-handed on the chocolate. I know massive amounts of chocolate are generally a very, very good thing … but Christmas cookie platters need variety! Pine bark (chocolate and caramel), double chocolate salted peanut bark (duh), secret kiss cookies (hidden chocolate) … the chocolate can get a little tiresome, no?

But I like making what I like. And I like chocolate.

I usually break it up with some Dolly Parton sugar cookies, but one year, I decided to try this recipe that I saw in the back of a Martha Stewart Everyday Food magazine. They were cute, they were festive, they were not chocolate. Score!

And as it turns out, these simple gingerbread trees are just as tasty as chocolate, but, of course, in their own way (nothing is like chocolate, after all).

I just love the spiciness of the gingerbread countered by the hit of lemony glaze. It’s a totally addicting combination.

Psst: They’re not only tasty and easy, they’re also pretty cute too.

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Super Simple Gingerbread Tree Cookies

Perfectly spiced and utterly buttery gingerbread cookies cut into super-simple tree shapes, then dressed up with a zingy lemon icing + sparkly sugar.

Prep Time 1 hour hour 25 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Author Kare

Ingredients

Cookies:

• 1 cup 2 sticks unsalted butter, room temperature*
• 3/4 cup granulated sugar
• 1 large egg
• 1/4 cup molasses not blackstrap
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine-grain sea salt

Icing:

• 1 cup powdered sugar
• 2 tablespoons fresh-squeezed lemon juice
• Coarse sugar for sanding I like Demerara

Instructions

• In a stand mixer or a large bowl (with a hand mixer), beat together the butter and sugar until pale and fluffy, about three minutes.
• Add the egg and molasses and beat until blended, scraping down sides as necessary.
• To a separate medium bowl, add the flour, baking soda, ginger, cinnamon, cloves, and salt. Mix together.
• Add the dry ingredients to the wet ingredients and beat just until combined.
• Press the dough together and form into a disc. Wrap in plastic wrap. Refrigerate for an hour, or up to three days.
• Preheat oven to 350 degrees Fahrenheit.
• Remove disc from fridge and cut into fourths.
• Roll each piece about 1/4 inch thick. You may need to let the dough warm up just a bit, and, depending on your surface, you may need some additional flour to prevent sticking.
• With a knife or cookie cutter, cut the dough into simple triangle tree shapes (see pic above for reference).
• Bake on an ungreased cookie sheet for 8-10 minutes, until they’re firm and just starting to get golden at edges. Remove from oven and let cool for about 5 minutes. Transfer to a wire rack to cool completely.
• Make the glaze: mix together the powdered sugar and lemon juice. It will seem very thick at first but should thin out into a thick drizzle-able consistency. If it does not thin enough, add a bit more lemon juice until the right consistency.
• Drizzle the glaze over the cookies. I place the icing in a Ziploc bag, cut the corner off, and drizzle lines of icing over the cookies that way. Easy peasy.
• Immediately sprinkle on a little sugar before the icing hardens.
• Let sit until icing hardens before storing or assembling on cookie plates. Cookies keep up to one week in an airtight container.

Originally published December 19, 2010. Updated December 11, 2017.

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Table of Contents

• The Story Behind the Recipe
• Pear Sangria Ingredient Info
• How to Make It
• More Sangria Recipes

• Jump to the Full, Printable Recipe

The Story Behind the Recipe

Mother Nature is toying with me this year. She snapped her fingers and BAM – overnight, literally, it was fall. After a couple of weeks, I resigned myself to the fact that the summer weather was gone for good and then BAM! Suddenly it was back up to 80 degrees. Dang, Mother Nature! Enough with the weather whiplash!

But then I cooled off (and chilled out) with some of this Ginger Pear White Sangria. A cool sipper perfectly appropriate for weather that’s on the warmer side, but full of fall fruit and warm autumn spices.

I forgive you, Mother Nature. I forgive you. This time.

I am into sangria. Like, way into sangria. Possibly a little too much into sangria. But sangria man! It’s delicious! Fruity, festive, fun to drink with friends.

Sangria. Is there anything it can’t do? Change the weather, I guess.

Yes, I love sangria. And I love fall flavors. And pumpkin sangria is NOT happening. I’ve been giving in to the temptation to pumpkin-up most all the things, but If I ever go there, you have permission to smack me. Verbally, at least.

Pear Sangria Ingredient Info

• White wine – Pinot Grigio or Sauvignon blanc are excellent in this pear sangria.
• Pears – I like Bartlett because they’re nice and crisp and hold up well, but any pear will do.
• Ginger – Sliced fresh ginger goes so well with the pear flavors!
• Lemon
• Cloves – For a spicy kick
• Rum – White or light rum
• Brandy
• Ginger ale or ginger beer – We’ve got two other types of alcohol on board – rum, because I pretty much always add rum to my sangria. Great reason, right? And also a splash of brandy. Because brandy and pears are natural buds. So it works.

How to Make It

Add the fruit, ginger, and spices to a pitcher, than top it with the wine, brandy, and rum. Allow it to mingle and marinate in the fridge for at least 4 hours.

Then, pour it into glasses, pull out a few pieces of pears, and top with ginger beer. YUM.

Oh, and this is optional but highly recommended, try the a subtle little gingered sugar rim before you pour the sangria into your glasses. It adds a little touch of spicy sweetness and it’s delicious!

More Sangria Recipes

• Apple Cider Sangria
• Cranberry Apple Sangria
• Spiced White Wine Sangria
• Strawberry Sangria
• The Best Traditional Red Sangria
• Summer Sangria
• Watermelon Sangria
• Mason Jar Sangria
• Margarita Sangria

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Pear Sangria

Sweet Autumn pears and zippy ginger join up in this light white sangria that couldn't be more perfect for the season.

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6

Calories 197kcal

Author Kare

Ingredients

For the sangria:

• 750 ml white wine 1 bottle; I like Pinot Grigio or Sauvignon Blanc in this sangria
• 3 pears cored and cut into thin wedges [I like Bartlett because they're crisp and hold up well, but any pear will do!]
• 1 thumb-sized piece of ginger sliced thinly
• 1 medium lemon
• 9 whole cloves
• 1/2 cup white rum
• 1/4 cup brandy
• 36 ounces ginger beer or ginger ale 3 bottles

For rimming the glasses:

• 2 tablespoons granulated sugar
• 1/4 teaspoon ground ginger

Instructions

• Add the pears and ginger to a large pitcher. Cut three slices out of the middle of the lemon. Place the ends of the lemon in a zipper bag or airtight container and place in the refrigerator; you’ll use those pieces to garnish the rims of the glasses later on. Stick three cloves into the flesh of each lemon slice and add to the pitcher.
• Pour the wine,  rum, and brandy over the fruit in the pitcher. Seal tightly or cover with plastic wrap and refrigerate for at least 4 hours, up to 8.
• Have your glasses washed and ready. Place the sugar and ground ginger in a small bowl and mix together with a fork. Pour sugar mixture into a small saucer and spread it to the edges. Wet the rims of the glasses with lemon juice by dragging the cut sides of the lemon ends around the rims of the glasses, then invert the glasses into the sugar, pushing and turning until coated. Turn glasses right side up and set aside.
• Strain the sangria mixture through a sieve and into a second large pitcher. Add the pear slices back into the pitcher and the lemon slices if desired; discard ginger slices and any other sediment.
• Add a few slices of pears to each glass, then fill halfway with sangria mixture. Fill the rest of the way with ginger beer. Add straws, if desired, and serve.

Nutrition

Serving: 1g | Calories: 197kcal | Carbohydrates: 33g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 14mg | Potassium: 110mg | Fiber: 3g | Sugar: 28g | Vitamin A: 23IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg

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“Waiter, there’s a black speck in my lemonade.”

I know this is kind of a strange-looking lemonade. I’d be lying if I didn’t admit that I’ve questioned whether or not I even want to post it here. In fact, I’ve been sitting on it since spring! Because it looks … well, how it looks.

But you guys! This fresh-squeezed vanilla bean lemonade is so divine. All you have to do is remember: that’s not dirt, it’s vanilla! Glorious, wonderful vanilla.

I love this stuff. With tart, fresh lemon juice and creamy notes of vanilla, this lemonade reminds me of a super-refreshing creamsicle.

If the black specks bother you, just strain it through a cheesecloth to discard most of the little vanilla bean specks. A few will make it through, but it’ll be a little prettier overall.

Specks or not, I promise this is an incredible from-scratch lemonade – perfect for toasting goodbye to summer. Too soon? Okay, pretend I didn’t just say that. There’s still lots of lemonade-imbibing summer to be had! (Either way, just do it!)

More Lemonade Recipes

• Watermelon Lemonade
• Single-Serving Lemonade Recipe
• Blueberry Lemonade
• Strawberry Lemonade
• Strawberry Lemonade Slushy Cocktails

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Vanilla Bean Lemonade

Sweet-tart lemonade pairs perfectly with lush, creamy notes of vanilla. Pinkie swear!

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Author Kare

Ingredients

• 1/2 cup granulated sugar
• 1 cup + 3 cups water divided
• 1 vanilla bean sliced open and seeds scraped
• 1/2 cup fresh-squeezed lemon juice
• Ice for serving

Instructions

• Add the sugar and 1 cup water to a medium saucepan over medium heat. Slice the vanilla bean open with a paring knife and scrape the “caviar” (seeds) from the bean and add to the saucepan along with the remaining whole bean. Heat, stirring occasionally, until the mixture begins to steam and the sugar has dissolved, about 3-4 minutes.
• Remove from heat and set aside for 15 minutes.
• Meanwhile, add remaining 3 cups water and lemon juice to a pitcher. Set a fine-mesh sieve over the pitcher and pour in the vanilla/sugar mixture. Discard solids.
• Stir with a spoon and chill.
• Fill individual glasses with ice and pour lemonade over the ice. Add a straw if desired and serve.

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Okay, so the first two days of spring were, weather-wise, pretty much the weirdest ever here in the Pacific Northwest. Mega wind gusts, bright shining sun, hail, sleet, rain, more bright shining sun, more wind gusts. And that was just day one. On the second day of spring, we woke up to snow.

Our little gal was wide-eyed as she peered out at the winter-white wonderland, and then even wider-eyed at how the pumped-up dogs spun around the yard in it. “Nahoww! Nahowww!” she ran around saying all day. It took us 15 minutes to bundle her up and get her out there, and about five minutes for her wonder to turn to tears when her mitten fell off and her hand sank into the shockingly cold stuff.

So we went back inside. And we made snow ice cream. And then like that, the winter wonderland was gone – melted by afternoon. But the next day! Gorgeous, sunny, and, yes – spring-like.

Sunny and spring-like, just like this asparagus.

Last year I was all about the balsamic-marinated asparagus, but this year, I’ve been craving something a little lighter and brighter. Lemon was the natural choice. It’s already a solid partner for asparagus (proven by my asparagus guide, here!), and I’m a sucker for a good lemon vinaigrette. Done.

This super lemony marinated asparagus comes together quickly, and it’s a terrific make-ahead appetizer or side. Par-boiled asparagus chills in a lemon vinaigrette for several hours – then when you’re ready, you just whip it out of the refrigerator and serve.

A little bit of spring on a platter, no matter what kind of craziness is going on outside.

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Lemony Marinated Asparagus

Lemon and asparagus – meant to be! This super-easy, super-zingy springtime dish comes together in minutes, hanging out in the fridge until you’re ready to serve it.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 as a side or 4 as an appetizer

Author Kare

Ingredients

• 1 pound asparagus
• 1/3 cup extra virgin olive oil
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons white wine vinegar apple cider vinegar or red wine vinegar also work
• 1 teaspoon honey or agave syrup for a vegan version
• 1/2 teaspoon kosher salt
• Freshly ground black pepper to taste

Instructions

• Snap or trim the tough ends of the asparagus and discard. Wash asparagus thoroughly.
• Fill a large bowl with water and ice. Set aside.
• Bring a large pot filled 3/4 of the way full with water to a full boil. Immerse asparagus and cook for about two minutes, until bright green.
• Plunge asparagus in a large bowl of ice water to stop the cooking. Drain.
• Lay asparagus in an 8 x 8 baking dish or container.
• In a small bowl, whisk together the olive oil, lemon zest, lemon juice, white wine vinegar, honey, salt, and black pepper. Taste and adjust seasons if desired.
• Pour vinaigrette over asparagus. Cover dish and refrigerate for 8 hours, or up to 24 hours.
• Remove asparagus from marinade and serve.

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Plus, it’s a cinch to prepare – you whip it all up right there in its 8-inch by 8-inch baking dish. So so easy!

Here’s the recipe!

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Moist Lemon Cake with Glaze

Whip up this easy and exceptionally moist lemon cake right in its baking dish! So simple and utterly scrumptious.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 9

Calories 265kcal

Author Kare

Ingredients

For the cake

• 1 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1/4 cup unsalted butter melted
• 1 tablespoon freshly grated lemon zest
• 3/4 cup buttermilk you can make your own: 3/4 cup milk + about a tablespoon lemon juice, let sit for about 10 minutes, done!

For the glaze

• 3/4 cup powdered sugar
• 1 tablespoon unsalted butter melted
• 3 teaspoons fresh lemon juice

Instructions

• Preheat the oven to 350 degrees Fahrenheit, and butter an 8-inch x 8-inch baking pan.
• Pour the flour, sugar, baking powder, and salt directly into the pan, and whisk it all together well.
• In a small bowl, beat together the egg and the lemon zest.
• Using the back of a spoon, make two wells in the flour mixture.
• Pour the egg and lemon zest into one of the wells in the flour mixture.
• Pour the melted butter into the other well.
• Pour the buttermilk all over the top.
• Whisk it all together so that it’s well blended. There may be a few lumps – no biggie!
• Bake for about 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
• Remove from oven and allow to cool completely.
• Make the glaze: Mix together the powdered sugar, lemon juice, and melted butter.
• Pour the glaze over the cooled cake.
• Cut into squares and serve with whipping cream or vanilla ice cream.

Nutrition

Serving: 1slice | Calories: 265kcal | Carbohydrates: 47g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 230mg | Potassium: 58mg | Fiber: 1g | Sugar: 33g | Vitamin A: 257IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg

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I first caught wind of the idea of hot cranberry cider, or mulled cranberry juice, on a Martha Stewart Thanksgiving Special, over a decade ago. Time fliiiieeees man. But I digress.

Mulled Cranberry Apple Cider is good stuff, especially for the holidays, and – in my opinion for those over 21 – especially with rum. It’s perfect for if you prefer your Christmas drinks with alcohol, but also makes a super festive non-alcoholic Christmas drink. And because you add the booze directly to your mug, it’s great having a Crock Pot simmering on the counter for holiday entertaining, and everyone can partake – drinkers and non-drinkers alike.

Mulled Cranberry Apple Cider Ingredients

So what do we have in this festive Christmas drink? Here goes:

• Cranberry juice – for a rosy red hue and holiday flair.
• Apple cider – of course!
• A clove-studded orange – Cloves are my favorite mulling spice. When you stick them in a whole orange, they release the oils in the peel for even more mulled goodness.
• Cinnamon sticks – A mulled Christmas drink must!
• Lemon peel – No pith, please. We like citrus without the bitter taste!
• Honey – Completely optional (and for a vegan version, you can use Grade A maple syrup or sugar). Add only if you like your hot cranberry cider on the sweeter side.
• Rum – Optional of course. Because what’s better than Mulled Cranberry Apple Cider? SPIKED Mulled Cranberry Apple Cider!

How to Make This Make Mulled Cranberry Apple Cider Recipe

The full printable recipe is below, but in a nutshell, you want to very gently simmer all of the ingredients together (except the optional honey and/or optional booze) either in a Crock Pot or on your stovetop. Then add honey (or other sweetener) at the end if you decide you want it sweeter, and spike each individual mug with booze if you so desire.

Then plop in an orange slice, some cranberries (sugared cranberries or fresh), and sugared rosemary, if you like, for a festive garnish.

Whichever method you choose, do not boil! That cooks the solids in the cider and makes for a cloudy drink.

I hope you love this Mulled Cranberry Apple Cider. I truly think it’s the ultimate warm Christmas drink.

Cozy, warm, happy holidays to you!

More Mulled Drinks Perfect for the Holidays

• Hot Apple Cider (Crock Pot or Stovetop)
• Slow Cooker Cranberry Rosemary Mulled Cider
• Gluhwein: Hot Spiced Red Wine
• Slow Cooker Cranberry-Orange Mulled Wine

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The Ultimate Warm Christmas Drink: Mulled Cranberry Apple Cider

One of our favorite Christmas drinks! With cranberry juice, apple cider, a clove-studded orange, cinnamon, lemon peel, and rum if you like, this wassail warms you from your fuzzy Santa socks to your rosy nose.

Prep Time 5 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8

Calories 133kcal

Author Kare

Ingredients

• 1 whole orange
• 1 tablespoon whole cloves
• 4 cups cranberry juice 1 quart or approx. 1 liter
• 4 cups apple cider 1 quart or approx. 1 liter
• 3 lemon peels from 1 medium lemon; just the peel and not the pith [which can cause bitterness]
• 3 3-inch cinnamon sticks
• 1 to 2 tablespoons honey optional to taste; can substitute Grade A pure maple syrup or granulated sugar
• spirits if desired; sometimes I add 1/2 cup red wine for just a bit of extra oomph or a good splash of rum to the mug to spike it up a bit

Optional garnishes

• Orange slices
• Fresh cranberries
• Cinnamon sticks
• Sugared rosemary

Instructions

Stud the orange with cloves

• Use a toothpick to poke holes in the orange and then stuck the sharp end of the cloves into the orange. Set aside.

To make in a Crock Pot

• Add cranberry juice, apple cider, lemon peel, cinnamon sticks, and the clove-studded orange to a 3-quart or larger Crock Pot. Cook on low for about three hours, until warmed through but never boiling. Switch the Crock Pot to the warm setting, and it's ready to serve when you're ready to drink!

To make on your stovetop

• Set a heavy 3-quart or larger pot over the stove. Add cranberry juice, cider, lemon peel, cinnamon sticks, and the clove-studded orange. Turn the heat to medium and heat until just below a simmer. Don't let it boil or the cider will separate – it'll still taste good but will look cloudy. Turn the heat to low and cover. Lightly simmer for about 30 minutes.

Garnish and serve

• Ladle the cider into mugs. Garnish if desired.

Notes

2021 recipe update: I’ve tweaked this recipe to include a clove-studded orange (now a staple in all of my mulled cider drinks!) and, instead of slices of citrus, we’ve got just the lemon peel. I have learned over time that citrus slices = a bitter wassail because of the pith in sliced citrus. I also find that the honey is a matter of taste; without the bitter note from the citrus slices, I find that it’s not needed. But if you like a sweeter cider, by all means stir some in!

Nutrition

Serving: 1cup | Calories: 133kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 9mg | Potassium: 261mg | Fiber: 2g | Sugar: 30g | Vitamin A: 101IU | Vitamin C: 25mg | Calcium: 45mg | Iron: 1mg

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